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Ardi-Gasna
Bleu de Severac
Brebis du Lavort
Brebis du Lochois
Brebis du Puyfaucon
Brin d'Amour
Briquette de Brebis
Broccio Passu
Carayac
Fondant de Brebis
Fumaison
Manchego
Ossau-Iraty
Ovalie
Patte d'Ours
Pecorino Pepato
Perail de Brebis
Piacentinù di Enna
Pigouille
Pitchounet
Roquefort
Safran du Quercy
Tomme Brulee
Tomme d'Arles
Venaco

 FONDANT DE BREBIS
Description:
A recent creation. The elaboration of this cheese was by the owner of a Parisian restaurant. This cheese is principally produced with raw milk from ewes. It is agro-biologic, meaning that no additives are introduced.

Texture:
Its soft pate, reminding one of white flowers, sends off a subtle, fresh aroma.
Taste:
It is eaten in a creamy state that melts in your mouth.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Jurançon white, Marcillac red
From Milk
Season for indulging
Weight
90 g
Affinage
3 weeks
Pate (dough)
Pate : Soft


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